Dill Pickle Dip in 10 Minutes: A Crowd Favorite
If you’re someone who lives for deep fried dill pickles but isn’t always up for breaking out the fryer, this easy dill pickle dip is for you. We’re talking creamy, tangy, briny goodness in every single bite—with zero frying required. Quick to whip up, crazy flavourful, and downright addictive. If you’re hosting a backyard BBQ, planning a picnic, or need a snack for movie night, this dill pickle dip recipe is perfect.
Ingredients:
- 8 oz cream Cheese Room temp
- 450 ml sour cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbs fresh dill Roughly chopped
- 2 tbs ranch seasoning
- 1 1/2 Large dill pickles Diced thick
- 1 tbs Worcestershire sauce
- 1 tbs dill pickle brine
- 1 tsp black pepper
For the Panko Crumb
- 1/2 cup panko breadcrumbs
- 2 tbs butter
- chopped dill pickles
- chopped dill
Instructions:
- Into a bowl add softened cream cheese, sour cream, garlic powder, onion powder, and ranch seasoning. Using a hand mixer, mix until smooth. Add in the fresh dill, diced pickles, Worcestershire sauce, and pickle brine. Using a spatula fold everything together and place into your serving bowl.
- Place pan over medium heat and melt butter. Once butter is melted pour in the panko crumbs and toast for 2 minutes or until they are golden brown. Remove from heat.
- Garnish your dip with lots of golden brown panko crumbs, slices of dill pickles and fresh dill. Serve with favourite potato chips and enjoy!
Why You’ll Love This Dill Pickle Dip Recipe
This isn’t your average dip. It packs a serious dill punch, balances creamy textures with zippy vinegar notes, and brings in a crispy, buttery crunch thanks to a toasted panko topper. It takes just 10 minutes to throw together, and I promise—it tastes like way more effort went into it.
If you’ve ever dipped a Ruffle into a tub of something store-bought and thought “meh,” this is your sign to never go back. This dill pickle dip recipe is all about real ingredients and simple techniques that make a big difference.
Use Softened Cream Cheese for a Silky Base
Let’s talk texture first. If you want a dip that spreads like a dream and doesn’t clump, softened cream cheese is non-negotiable. It creates that creamy base and forms the foundation for this delicious recipe.
Pull it from the fridge 30-60 minutes before making your dip. Trust me, this step is going to make mixing a breeze and give you that luscious, dippable texture you’re after.
And hey, use a good quality cream cheese here. It’s doing a lot of the heavy lifting for your dill pickle dip—cheap cream cheese can make your dip watery or grainy, and we’re not about that.
What Makes This Dil Pickle Dip Pop
Let’s break it down—this dill pickle dip is powered by a handful of key ingredients that all bring something to the table:
- Dill pickles – Go for whole pickles, not pre-sliced. Whole pickles have better crunch and hold up better when chopped. You’re looking for chopped dill pickles that are tangy, salty, and packed with that signature dill pickle brine flavour.
- Sour cream – This balances out the richness of the cream cheese. It adds that fresh tang and helps keep the dip from firming up too much in the fridge.
- Fresh dill – Don’t skip this. It brightens everything and cuts through the richness like a champ. Just a tablespoon goes a long way.
- Toasted panko – Optional but highly recommended. It brings this fried pickle energy to the dip without needing a pot of hot oil. It’s a nod to deep fried dill pickles, but with none of the mess.
Tip: Dice Your Pickles Small
If you want that perfect pickle punch in every bite of this dill pickle dip, take the time to chop your pickles finely. A small dice distributes the flavour more evenly, meaning you don’t end up with one giant pickle bomb while the rest of your dip tastes flat. And since we’re all about texture here—tiny pickle bits are where it’s at.
Make the Panko Count
This step takes the dill pickle dip from great to wow. Toasting your panko breadcrumbs in some butter adds a nice crunch and balances the creamy dip perfectly.
Here’s how to nail it:
- Melt the butter fully before adding the breadcrumbs.
- Toast in a frying pan on low heat until golden brown and don’t overcrowd the pan. If you’re doing a big batch, toast in stages.
- Keep an eye on it—panko can go from golden to burnt fast.
Sprinkle that crispy magic right over your dill pickle dip before serving and you’ve got a seriously irresistible bite.
Chip Talk: Pair It Right
I’ve tested this dip with just about every chip out there and I always come back to the classic Ruffles Wavy. They’re sturdy enough to scoop without breaking and have just the right salt to complement the tangy dip. But hey—use whatever your favourites are. Kettle chips, pretzels, even veggie sticks to lighten things up.
Substitutions and Twists
Here’s where you can play! Feel free to switch things up:
- Greek yogurt instead of sour cream? Totally works if you want a bit more protein. You can even use some ranch dressing for some extra kick!
- Want heat? Stir in some chopped pickled jalapeños or a dash of hot sauce.
- No panko? Crushed Ritz or pretzels make a fun crunchy topper too.
When to Serve Dill Pickle Dip
This one’s a guaranteed hit at:
- Summer BBQs – Make it ahead and keep it in the fridge. Add panko just before serving.
- Picnics and potlucks – Travels well and gets rave reviews.
- Game nights and movie marathons – It’s snacky, salty, and perfect for couch hangs.
Final Thoughts
This fried pickle dip isn’t fussy. Not trying to be fancy. This dish is exceptionally good, made with real ingredients, and exactly the kind of recipe that makes people say “Whoa, who brought this?!”
Whether you’re a die-hard pickle fan or just want something new to bring to the party, this easy dill pickle dip hits all the right notes. Creamy, tangy, crunchy—it’s the trifecta of snack-time perfection.
So grab your favourite chips, a bowl, and get mixing. Your next gathering just got way more delicious.
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I’m a little confused on the ingredients/directions for the panko crumb. That portion lists chopped pickle and dill. Are you deep frying just the panko? Or also adding pickles and dill to deep fry in the butter?
Hi George, for the panko crumb topping, you’re only toasting the panko breadcrumbs in the butter—not the chopped pickles or dill. The chopped pickles and dill listed in that section are for garnishing the dip after the panko is toasted.vNo deep frying required—just a quick pan toast for that crispy topping!